{"id":2227,"date":"2020-11-10T09:04:55","date_gmt":"2020-11-10T15:04:55","guid":{"rendered":"https:\/\/bbqdryrubs.com\/?p=2227"},"modified":"2023-09-27T11:56:44","modified_gmt":"2023-09-27T16:56:44","slug":"two-takes-rotisserie-ribs","status":"publish","type":"post","link":"https:\/\/bbqdryrubs.com\/two-takes-rotisserie-ribs\/","title":{"rendered":"How to Grill and Smoke Ribs on a Rotisserie [Fun and Easy!]"},"content":{"rendered":"<p><span style=\"font-size: 14pt;\">I love cooking ribs and I love rotisserie grilling so I figured it made sense to combine the two and start cooking ribs on a rotisserie!\u00a0 Let me show you two ways that you can have more fun with your grill by taking some ribs for a spin!<\/span><\/p>\n<p><span style=\"font-size: 14pt;\">Here are how you can cook a single slab of ribs on your rotisserie as well as how to cook up to four slabs if you want to invest in a little extra equipment.\u00a0 I have a High Heat technique for ribs with a crisp, crunchy exterior and a chewy center and a Low and Slow method for fall off the bone tender ribs.<\/span><\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_65 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title \" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/bbqdryrubs.com\/two-takes-rotisserie-ribs\/#A_Single_Slab_of_Ribs_on_a_Rotisserie\" title=\"A Single Slab of Ribs on a Rotisserie\">A Single Slab of Ribs on a Rotisserie<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/bbqdryrubs.com\/two-takes-rotisserie-ribs\/#Up_to_Four_Racks_of_Ribs_on_a_Rotisserie\" title=\"Up to Four Racks of Ribs on a Rotisserie\">Up to Four Racks of Ribs on a Rotisserie<\/a><\/li><\/ul><\/nav><\/div>\n<h2 style=\"text-align: center;\"><span class=\"ez-toc-section\" id=\"A_Single_Slab_of_Ribs_on_a_Rotisserie\"><\/span><span style=\"font-size: 14pt;\">A Single Slab of Ribs on a Rotisserie<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-size: 14pt;\">This is a High Heat technique that I like for a couple of reasons.\u00a0 The high heat cooks the ribs in about 90 minutes which is great for a weeknight meal.\u00a0 This technique also produces a rib with a much different texture and flavor than your standard &#8220;3-2-1 foil wrapped&#8221; ribs.<\/span><\/p>\n<p><span style=\"font-size: 14pt;\">You set this up by weaving the rotisserie rod between the rib bones, about every three ribs, and securing the ribs with the rotisserie forks.\u00a0 You are going to want to season your ribs with more of a savory than sweet profile as the high heat will burn the sugars in a sweet rub.\u00a0 A simple rub of salt, pepper, paprika and garlic would be perfect here.\u00a0 If you need some rub ideas then check out my post on <a href=\"https:\/\/bbqdryrubs.com\/dry-rub-for-ribs\/\"><span style=\"color: #0000ff;\"><strong>Baby Back Rib Dry Rub Recipes<\/strong><\/span><\/a>.<\/span><\/p>\n<p><span style=\"font-size: 14pt;\">I cooked these ribs on a Weber kettle and used two charcoal baskets filled with fully lit Kingsford charcoal.\u00a0 One charcoal basket was placed on the right side of the grill, another charcoal basket was placed on the left side of the grill and the ribs were located in the middle.\u00a0 I added some <a href=\"https:\/\/bbqdryrubs.com\/best-wood-for-smoking-ribs\/\"><span style=\"color: #0000ff;\"><strong>splits of apple for smoke<\/strong><\/span><\/a> but at these high temps the wood burned more than it smoldered.<\/span><\/p>\n<p><span style=\"font-size: 14pt;\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-885\" src=\"https:\/\/bbqdryrubs.com\/gnne\/2012\/12\/Charcoal-setup-for-ribs-on-a-26-inch-Weber-kettle.jpg\" alt=\"Charcoal setup for ribs on a 26 inch Weber kettle\" width=\"280\" height=\"210\" \/><\/span><\/p>\n<p><span style=\"font-size: 14pt;\">All of the vents were wide open and the kettle running about 400F at the dome.\u00a0 I added the rotisserie ring and let the ribs spin for about 75 minutes.\u00a0 The aroma of roasting ribs was incredible!\u00a0 The ribs got sauced with Sweet Baby Ray and spun for another 15 minutes while the sauce set.\u00a0 The charcoal had burned down and the kettle was running cooler at this point so I wasn&#8217;t too worried about the sauce getting scorched.<\/span><\/p>\n<p><span style=\"font-size: 14pt;\"><img decoding=\"async\" class=\"aligncenter wp-image-1709 size-full\" title=\"Weber kettle rotisserie ribs\" src=\"https:\/\/bbqdryrubs.com\/gnne\/2013\/06\/Weber-Kettle-Rotisserie-Ribs.jpg\" alt=\"Weber kettle rotisserie ribs\" width=\"388\" height=\"519\" srcset=\"https:\/\/bbqdryrubs.com\/gnne\/2013\/06\/Weber-Kettle-Rotisserie-Ribs.jpg 388w, https:\/\/bbqdryrubs.com\/gnne\/2013\/06\/Weber-Kettle-Rotisserie-Ribs-224x300.jpg 224w\" sizes=\"(max-width: 388px) 100vw, 388px\" \/><\/span><\/p>\n<p><span style=\"font-size: 14pt;\">The ribs were not bite through tender like you get when using <a href=\"https:\/\/bbqdryrubs.com\/competition-barbecued-ribs\/\"><span style=\"color: #0000ff;\"><strong>Myron Mixon&#8217;s Rib Recipe<\/strong><\/span><\/a> but did have a great crispy crust.\u00a0 It was a nice change of pace for cooking ribs and it was nice that they were ready after only 90 minutes.\u00a0 The downside to this approach to rotisserie ribs is that you can only cook a single slab at a time.<\/span><\/p>\n<p><span style=\"font-size: 14pt;\">If you wanted to use this technique to create more tender ribs then you would only use a single charcoal basket which would lower the temperature inside the grill.\u00a0 The cook would probably take about four hours and you would need to refill the charcoal basket every hour or so.<\/span><\/p>\n<h2 style=\"text-align: center;\"><span class=\"ez-toc-section\" id=\"Up_to_Four_Racks_of_Ribs_on_a_Rotisserie\"><\/span><span style=\"font-size: 14pt;\">Up to Four Racks of Ribs on a Rotisserie<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-size: 14pt;\">If you want to put more than one slab of ribs on your rotisserie then you need to invest in the <strong><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" title=\"RiboLator\" href=\"https:\/\/bbqdryrubs.com\/ribolator\/\">Rib-O-lator<\/a><\/span><\/strong>!\u00a0 The Rib-O-later is a four tray &#8220;Ferris Wheel&#8221; that you attach to your rotisserie spit.\u00a0 The Rib-O-Later fits in a standard <a href=\"https:\/\/bbqdryrubs.com\/weber-kettle-grills\/\"><span style=\"color: #0000ff;\"><strong>22 inch Weber kettle<\/strong><\/span><\/a> and most gas grills as well.<\/span><\/p>\n<p><span style=\"font-size: 14pt;\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-1744\" src=\"https:\/\/bbqdryrubs.com\/gnne\/2013\/06\/IMG_2847.jpg\" alt=\"Ribolater\" width=\"519\" height=\"388\" srcset=\"https:\/\/bbqdryrubs.com\/gnne\/2013\/06\/IMG_2847.jpg 519w, https:\/\/bbqdryrubs.com\/gnne\/2013\/06\/IMG_2847-300x224.jpg 300w\" sizes=\"(max-width: 519px) 100vw, 519px\" \/><\/span><\/p>\n<p><span style=\"font-size: 14pt;\">For this cook I only loaded two slabs of St Louis ribs onto the Ribolator but, since it has four trays, you can easily cook four racks of ribs at a time.<\/span><br \/>\n<span style=\"font-size: 14pt;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2232 size-full\" title=\"Genesis Ribolator\" src=\"https:\/\/bbqdryrubs.com\/gnne\/2014\/01\/Genesis-Ribolator.jpg\" alt=\"Genesis Ribolator\" width=\"519\" height=\"388\" srcset=\"https:\/\/bbqdryrubs.com\/gnne\/2014\/01\/Genesis-Ribolator.jpg 519w, https:\/\/bbqdryrubs.com\/gnne\/2014\/01\/Genesis-Ribolator-300x224.jpg 300w\" sizes=\"(max-width: 519px) 100vw, 519px\" \/><\/span><\/p>\n<p><span style=\"font-size: 14pt;\">I did these ribs on an old Weber Genesis.\u00a0 I had the back burner set to High and the front and middle burners were off. This burner configuration had the grill running at an average temperature of about 275F.\u00a0 I could have dropped the temperature to 250F by turning the back burner to Medium instead of High.\u00a0 Again, you can also use the Rib-O-Later on a 22 inch Weber kettle.\u00a0 If you want to go &#8220;Low and Slow&#8221; then only use one charcoal basket.<\/span><\/p>\n<p><span style=\"font-size: 14pt;\">When you are working with the Rib-O-Later it is tricky to take the ribs off, wrap them in foil and get them back onto the tray.\u00a0 It is not impossible but the balance of the trays gets thrown off.\u00a0 Instead of messing around with foil I started spritzing the ribs with apple juice after two hours.\u00a0 At four hours the meat had pulled back from the bone and a toothpick was sliding easily through the meat.\u00a0 These boys were done!\u00a0 If you are working with the more tender Baby Back ribs then I would drop the temperature and cook them for a bit longer (See <a href=\"https:\/\/bbqdryrubs.com\/how-long-to-smoke-baby-back-ribs-at-225\/\"><span style=\"color: #0000ff;\"><strong>How Long to Smoke baby Back Ribs at 225F<\/strong><\/span><\/a> for more details.)<\/span><\/p>\n<p><span style=\"font-size: 14pt;\">Think you can&#8217;t make great ribs using a rotisserie on a gas grill?\u00a0 I disagree \ud83d\ude42<\/span><\/p>\n<p><span style=\"font-size: 14pt;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2234 size-full\" title=\"Ribolator Genesis Ribs\" src=\"https:\/\/bbqdryrubs.com\/gnne\/2014\/01\/RibolatorGenesis-Ribs.jpg\" alt=\"Ribolator Genesis Ribs\" width=\"519\" height=\"388\" srcset=\"https:\/\/bbqdryrubs.com\/gnne\/2014\/01\/RibolatorGenesis-Ribs.jpg 519w, https:\/\/bbqdryrubs.com\/gnne\/2014\/01\/RibolatorGenesis-Ribs-300x224.jpg 300w\" sizes=\"(max-width: 519px) 100vw, 519px\" \/>If you have a gas grill and love ribs then give some serious thought to grabbing yourself a Ribolator.\u00a0 Next time I need to cook ribs for a crowd this is going to absolutely be the technique I use.<\/span><\/p>\n<p><span style=\"font-size: 14pt;\">Here is a nice video showing the Rib-O-Later in action!<\/span><br \/>\n<iframe src=\"https:\/\/www.youtube.com\/embed\/SmV0efP4A-g\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I love cooking ribs and I love rotisserie grilling so I figured it made sense to combine the two and start cooking ribs on a rotisserie!\u00a0 Let me show you&hellip;<\/p>\n","protected":false},"author":10,"featured_media":2234,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/posts\/2227"}],"collection":[{"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/comments?post=2227"}],"version-history":[{"count":12,"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/posts\/2227\/revisions"}],"predecessor-version":[{"id":10774,"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/posts\/2227\/revisions\/10774"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/media\/2234"}],"wp:attachment":[{"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/media?parent=2227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/categories?post=2227"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/tags?post=2227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}